Fluffy Buttermilk Pancakes
These homemade fluffy buttermilk pancakes are golden, tender, and cloud-like, perfect for cozy breakfasts or brunches. Quick to make and endlessly adaptable, they’re a nostalgic comfort food that delivers every time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour (260g)
- 2 tablespoons granulated sugar (25g)
- 2 teaspoons baking powder (10g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon kosher salt (3g)
- 2 cups buttermilk (480ml)
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled (57g)
- 1 teaspoon pure vanilla extract (5ml)
- Butter or neutral oil, as needed for greasing skillet or griddle
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed and lump-free.
- In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Gently fold just until the flour disappears; some small lumps are fine. Do not overmix.
- Let the batter rest for 5-10 minutes while you heat your skillet or griddle.
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Using a 1/4-cup measuring cup or ladle, scoop batter onto the hot skillet, leaving space between pancakes.
- Cook until bubbles form on top and edges begin to set, about 2 minutes.
- Flip pancakes and cook until golden brown on the other side, 1-2 minutes more.
- Transfer cooked pancakes to a plate and cover with a towel or keep warm in a 200°F oven while finishing the batch.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
For homemade buttermilk, mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let sit for 5 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use non-dairy milk plus lemon juice and substitute coconut oil for butter. Letting the batter rest before cooking ensures fluffier pancakes. Pancakes can be frozen and reheated in the toaster or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, breakfast, brunch, easy pancakes, classic pancakes, comfort food